In a search under Healthy/LowFat/Easy/Quick/Painless/Chef 101/Dimwit/Blond… I found a nice recipe that only called for about three
hours minutes of chopping, crushing and dicing, to which I just did the dicing. Duh. But boy howdy, was this good. I invited our Canadian-Transplant friends over to try the recipe as well as they are always very nice about trying my cooking.
The only changes I made to the recipe was: In “cooking” the salmon my fish monger told me to boil it – and that was sooooooooooo easy! I used a squirt bottle of mayo so instead of tablespoons I used large squirted dollops.
I left of the cayenne pepper out as it was one of dozens of spices that I lost in the kitchen remodel…because they were purchased when I got married, and this year we are celebrating our 25th anniversary! The de-seeding of the bell peppers (I hate green so I used yellow and red.) and cucumber was annoying but necessary.
We all loved the crunchy veggies against the soft salmon, and my transplanted friends took the remains home in a bag…not sure if it was going that night to their Canadian dogs or into their Canadian omelets for breakfast.
Eddie and I paired this with a Domaine de Canton Ginger Martini (1/2 jigger to full shaker of ice and Ciroq vodka).
Recipe courtesy Paula Deen
- Prep Time:
- 15 min
- Inactive Prep Time:
- Cook Time:
- 4 servings
- 2 cups cooked, flaked salmon
- 2 hard-boiled eggs, crushed
- 1 red or green bell pepper, diced
- 1 cucumber, peeled, seeded, and diced
- 1/2 cup chopped onions
- 4 to 5 tablespoons mayonnaise, or enough to moisten
- 1/4 teaspoon cayenne pepper, optional
- Salt and pepper
- 1/2 lemon, juiced